- 2 1/2 cups [625 mL] medium or short-grain rice
- 2 1/2 cups [625 mL] cold water
- Finely chopped unpeeled cucumber, to taste [optional]
- Finely chopped cleaned fresh mushrooms, to taste [optional]
- 1/2 cup [125 mL] really fresh raw fine strips fish fillet such as tuna, sea bream and salmon [any bone carefully removed]
- Small boiled shelled and deveined shrimps or 1/2 cup [125 mL] cooked crabmeat pieces
- Seaweed sheets
- Salt
Sauce for the Rice
- 2 tablespoons [30 mL] rice or other mild vinegar
- 3 teaspoons [15 g] sugar
- 1/2 teaspoon [2.5 mL] salt
- 2 teaspoons [10 mL] Xeres
Sauce for the Fish
- 1/4 cup [60 mL] Sake
- 1/4 cup [60 mL] vinegar
- 1/4 cup [60 mL] sesame oil
- 2 teaspoons [10 mL] sesame seeds
- 3 tablespoons [45 mL] soy sauce
- 3 tablespoons [45 mL] honey
- Bamboo mats or a clean cloths
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- Well rinse rice under cold running water; drain rice.
- Salt then bring cold water to a boil; boil rice until soft, drain, cool rice under cold running water and well-drain rice.
- Transfer drained rice into a large bowl; mix together all sauce ingredients for the rice before mixing it into the rice.
- If desired, mix in some finely chopped cucumber and fresh mushrooms.
- Set aside; leave to cool to room temperature.
- Preheat oven broiler.
- Arrange seaweed sheets onto a baking sheet; dry under preheated oven broiler.
- Lay sheet of plastic wrap onto a bamboo mat or a clean cloth; lay on one sheet nori [dried seaweed].
- Garnish nori with rice, finely chopped cucumber and/or mushrooms, fresh strips fish fillet or shrimps or crabmeat pieces.
- Roll leaf using bamboo mat or cloth pressing to get a really firm roll.
- Repeat with remaining ingredients.
- Leave rolls to rest for at least 10 minutes.
- Meanwhile, mix together all sauce ingredients for the fish.
- Remove mats or cloths then evenly cut each roll into 6 slices.
- Arrange sushi slices onto a serving plate and serve, along with the sauce for the fish.
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